Coconut Chicken Curry

Standard

This afternoon the sprogs demanded chicken curry for dinner.  Soccer training was looming and so another late meal was on the cards, so they knew they would want something warm and filling.

Recipe

  • 3 cloves garlic
  • 1/2 red onion, diced
  • 2 cm ginger
  • 1 1/2 t cumin
  • 1 t ground coriander
  • 1 t tumeric
  • 5 T olive oil
  • 8 chicken drumsticks, skin removed
  • 400 ml coconut milk
  • 3/4 c desiccated coconut
  • 3 T almond meal
  • 1 cinnamon stick
  • 2 star anise
  • 1 t salt
  • 3/4 c water
  • 1/2 c milk
  • 1 T tamarind paste
  • 1 T brown sugar
  • 2 stalks celery, diced
  • 1 head broccoli, chopped into florets

In a mortar and pestle grind garlic, onion, ginger, cumin, coriander, tumeric and 2 T oil into a rough paste.

Using a heavy based pot, saute paste in remaining oil for 2 minutes.  Add chicken and saute gently until all pieces are browned.  Add remaining ingredients except for broccoli and simmer gently for 40 minutes.  Add broccoli about 5 minutes before serving, and raise heat to medium.

 Serve with steamed jasmine rice.  Serves 4.

This recipe adapted from Australian Good Taste January 2012, p77.

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About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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